Physicochemical properties of rice bran blended oil in deep frying by principal component analysis

• Published in: Journal of food science and technology 2022-11, Vol.59 (11), p.4187-4197
• Main Authors: Zou, Man, Chen, Yu, Hu, Chuanrong, He, Dongping, Gao, Pan
• Format: Article
• Language: English
• Subjects: Benzopyrene; Carbon monoxide; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Crop production; Edible oils; Food Science; Frying; Industrial production; Nutrients; Nutrition; Original; Original Article; Palm oil; Physicochemical properties; Principal components analysis; Rice; Rice bran; Rice bran oil; Soybean oil; Soybeans; Sunflower oil; Thermal stability; Vegetable oils; Vitamin E
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-022-05472-7

This study aimed to obtain a rice bran blended oil with good quality in deep frying. The thermal stability, nutrients and harmful substances of rice bran oil (RBO) and other four oils (palm oil, PO; cottonseed oil, CO; sunflower oil, SuO; soybean oil, SO) were analyzed. Besides, the blended oil formulas were established by the principal component analysis method, and their physicochemical properties, frying characteristic indicators, nutrients, and harmful substances were compared. The results provided that two suitable blended oil formulas (F1: 50% RBO + 40% PO + 10% CO; F2: 60% RBO + 35% PO + 5% CO) of good frying performance were attained by principal component analysis. The acid value (1.19 mg/g), peroxide value (0.09 meq/kg), residual oil rate (8.07%), 3-MCPD ester reduction content (2.33 mg/kg), benzopyrene concentration content (0.95 μg/kg) and vitamin E consumption rate (67.86%) in F2 were lower than that in F1. Moreover, the oryzanol retention rate (87.84%) of F2 was higher than that of F1. In summary, F2 was more conducive to human health and more suitable than F1 in deep-frying. This information had an important directive on the industrial production of rice bran blend oil.